Jalapeño Poppers

• 1 -2 dozen jalapeno
• 8 ounces cream cheese
• 6 ounces smoked gouda cheese
• 1 tablespoon bacon bits
• 0.5 (8 ounce) can crushed pineapple

1. Soften cream cheese, grate the gouda, partially drain the can of crushed pineapple and combine all with the bacon bits.
2. While that rests, cut the stem ends off 1 to 2 dozen jalapenos, depending on their size. Remove the seeds and the membrane. Using a small spoon or knife stuff each jalapeno.
3. Place the filled jalapenos in a rack and cook on the grill or in the oven at 350u0b0 for 30-45 minutes, again, depending on the size.
4. Keep some of the cheese mixture to serve with them because some of the cheese will bubble out. I use a foil bread pan and cut X's in the bottom, place upside down and press the jalapenos into each hole. Can usually get 6-8 in each. Makes cleanup easy, just throw them away after. I also have a jalapeno rack I got at a store, but the foil is way easier and will accommodate various sized jalapenos. All love these with the hot peppers and the sweetness of the pineapple. The smoked gouda is a nice touch and differs greatly from cheddar. Can also dice jalapeno to add to the cheese mix. ENJOY.

jalapeno, cream cheese, gouda cheese, bacon bits, pineapple

Taken from www.food.com/recipe/jalape-o-poppers-177361 (may not work)